Cinnamon-Raisin Swirl Bread

I found an awesome sounding Raisin/Cinnamon bread recipe at and couldn’t wait to try it!

Raisin/Cinnamon bread has always been Dillon’s favourite bread.  I have literally seen him sit with a fresh loaf and practically inhale the whole thing.  As I was making this, he kept coming upstairs and telling me how good the bread smelled while it was baking, and oh yes, he would take the whole pan lol!
I thought this would be great toasted but I am also going to keep a loaf to make weekend French Toast!


Here are my ingredients.


To start I put the raisins in a bowl with hot water and let them soak for 10 minutes to let them soften up.


While they soaked, I added the water and yeast to the bowl of my stand mixer and let it activate.


I stirred in the milk, butter and salt. And then 5 cups of flour.


I mixed it until it formed a rough looking dough, and then let that knead for about 5 minutes until it was smooth.


With the mixer still running, I started adding the raisins a bit at a time until they were all mixed in.

I placed the dough ball back into the bowl after I greased it.  I covered it with plastic wrap and let it rise for about 45 minutes, until doubled.


After rising, I cut the dough in half.


Pressed one half into a rectangle.


Brushed it with beaten egg.


Then the sugar and cinnamon.


And rolled it up like you would a cinnamon bun dough.


I repeated this with the second half of the dough.  Placed them in the prepared loaf pans. Recovered them with plastic wrap and let them rise for another 45 minutes.


After the final rising, I brushed them with the remaining beaten egg, sprinkled a bit of sugar and cinnamon on top and baked them at 375 for 45 minutes.

Don’t they look delicious?  It smells even better.  Dillon is hanging around like a pet waiting for a big treat lol!!!

The actual recipe can be found here, on tideandthyme’s website:

I hope that like me, you thoroughly enjoy this recipe and check out what else they have going on there!

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